Not since the likes of Archie Bunker have I known a guy named Carol, Paul <img src="/forums/images/graemlins/grin.gif" alt="" /> But point taken, and my apologies to any lurkering guys named Carol <img src="/forums/images/graemlins/smirk.gif" alt="" />

Brumfield
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Registered: 12/23/07
Posts: 255
Loc: Expat from New Orleans, now in...

BrownWetDog wrote:Jim said: <<Dogs are the best judge of character. If you're a stranger and the dogs are nice to you then you're OK. >>That is especially true for brown, wet dogs. Carol

And of course, then stupid wrote:Hmmm... now what am I supposed to make of that, Carol? By the way, Carol, can you please at least post your gender in your profile? If you're female your remark is interesting, if male, it makes me uncomfortable, that is, if you start sniffing around to see if you like me... Brum

Earthling wrote:Brum, you missed the CAROL part at the end of HER post eh

Dryer wrote: Carol can be a guy or gal, Eugene. The mystery continues.

Earthling wrote:Not since the likes of Archie Bunker have I known a guy named Carol, Paul But point taken, and my apologies to any lurkering guys named Carol

Now, Senor Stupid, seeing that he screwed up wrote:Ok, OK! You guys, I have seen my mistake. My apologies Ms. Carol. Tell your husband (who is probably 6' 9", 320lbs, and goes by the nick name of, AxHandle) that I was just kidding. Brum

Dang, I'm off line for two days and look at this thread run amuck! <img src="/forums/images/graemlins/grin.gif" alt="" /> Now get in there and clear up that mess (said in her sternest, yet still quite feminine voice). <img src="/forums/images/graemlins/grin.gif" alt="" /> Carol

You gotta like mexican food down there cause if you don't, well I guess you could make some kinda suedo mexican italian dish. With all the peppers and such. I worked for a guy that would only go to mexican resturants and it seem we were eating it 4 times a week. When someone would request something different we still ended up at a mexican resturant. I got so burnt on fish tacos and chips with lime and salt, I couldn't eat it again for a year. Well the other nite the family couldn't make up their mind about what to eat for dinner and didn't want to get dressed to go anywhere so I went after mexican take out. Real mexican take out, not taco hell. I have a taste for mexican food again but not takeout. It ain't the same as fresh off the grill. So the next time I fire up the grill it will be mexican style. So post your best dish and I'll have it with bourbon and raise a toast to you and your good work in mexico. Good luck on you next mission.

Brumfield
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Registered: 12/23/07
Posts: 255
Loc: Expat from New Orleans, now in...

Quote:

Dang, I'm off line for two days and look at this thread run amuck! <img src="/forums/images/graemlins/grin.gif" alt="" /> Now get in there and clear up that mess (said in her sternest, yet still quite feminine voice). <img src="/forums/images/graemlins/grin.gif" alt="" /> Carol

Brumfield
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Registered: 12/23/07
Posts: 255
Loc: Expat from New Orleans, now in...

Chaz wrote:

Quote:

So the next time I fire up the grill it will be Mexican style. So post your best dish and I'll have it with bourbon and raise a toast to you and your good work in Mexico. Good luck on you next mission.

Chaz, to get my absolutely favorite Mexican recipe, you will have to go out and buy a Volcanic Rock Molcajete. Buy one large enough to hold food for at least four people, so probably one that's around 32 ounces capacity. Bring it home and email me that you have it, and I'll send you one of the best recipes in Old Mexico. You cannot cook this particular recipe in a pot or skillet. We eat this dish cooked in a Molcajete at least twice a month and crave it in between. It will be a hit with your family and friends, I promise.

When I'm backpacking I sometimes smell it cooking in the villages and will go in begging for some. They have never turned el gringo hambriento con mochila grande down! <img src="/forums/images/graemlins/grin.gif" alt="" />

I always leave something as payment. Makes a good way to open doors to new friends.

Buy one large enough to hold food for at least four people, so probably one that's around 32 ounces capacity.

Yikes...32 oz. molcajete? Now that should be an interesting UPS bill!He'll have to 'season' it a few years before its just right, but a blender won't seem the same again. <img src="/forums/images/graemlins/grin.gif" alt="" /> Molcajetes are fairly common around here but avoid the concrete/vacano mix ones. Not the same.

Brumfield
member
Registered: 12/23/07
Posts: 255
Loc: Expat from New Orleans, now in...

Quote:

Quote:

Buy one large enough to hold food for at least four people, so probably one that's around 32 ounces capacity.

Yikes...32 oz. molcajete? Now that should be an interesting UPS bill!He'll have to 'season' it a few years before its just right, but a blender won't seem the same again. <img src="/forums/images/graemlins/grin.gif" alt="" /> Molcajetes are fairly common around here but avoid the concrete/vacano mix ones. Not the same.

Brum, lemme guess....this has to do with chicken?

Brumfield wrote:

And shrimp, and beef! Paul, you must be a bad boy on Christmas eve. How many presents have you peeked in before Christmas day? <img src="/forums/images/graemlins/grin.gif" alt="" /> Brum

I didn't know they made molcajetes out of concrete! Do ya'll live in Portand? Must be more decorative than for cooking. If handled wrong, the lava rock puts off enough grit as it is, I can only imagine adding concrete dust to the mix. Maybe I should send you guys a recipe you can cook in an aluminum pot on an electric stove. <img src="/forums/images/graemlins/wink.gif" alt="" /> Brum

And shrimp, and beef! Paul, you must be a bad boy on Christmas eve. How many presents have you peeked in before Christmas day? Brum

How many? All of em! <img src="/forums/images/graemlins/grin.gif" alt="" />

Concrete/lava mix molcajetes usually found at garden centers, posh 'gormet' kitchenware places, and are for looks, but people try to use them for cooking. The real ones are what ground the tortillas I grew up on. Pretty common around here in north Mexico (Tejas) As you probably know, there is a HUGE difference between machine made and hand gound/patted masa tortillas. <img src="/forums/images/graemlins/grin.gif" alt="" />

Doooood (phat....I say "dooood" when I'm being 'frank'..whatever) <img src="/forums/images/graemlins/grin.gif" alt="" />.....make yer own! It's easier and faster than the trip to the store and you'll gain weight like never before! First, go to your store's flour section and look for 'masa' flour. That's corn flour NOT corn meal. I'll mail you some if you can't find it. Good tamale and tortilla recipes are right on the bag. Or, you can grind you own corn flour with a Mexican grinder like we've been talking about...a pain. Buy the bag. Use bacon drippings or real lard for the real deal. We've used olive oil for an interesting twist.Here's another recipe:http://www.texascooking.com/features/may98corntortillas.htm

Corn tortilla recipes are everywhere on the web. The masa bag recipes work fine.

You don't need a "tortilla press" unless you have to have 'em perfectly round. Most Mexican and Tex/Mex mommas patty-cake 'em by hand. My sister uses a rolling pin. A cast iron skillet or better, a big griddle, is required. The hand patted ones will come out a little thicker and taste like real food. Not shirt cardboard like the bagged store bought ones. 2 dozen will take you about an hour, with a big skillet.

Down here, we have 'tortilla factories' local that do a pretty good job stamping 'em out. They're ok if you're in a hurry, and those are what most of us have on hand. Sam's, Costco, big chain grocries, sell the local made product. The "mexican" food in Canada is....well....not.

Oh I know what masa flour is. Finding a reliable source for it up here isa bit tricky. I do occasionally find it, and I do make corn tortillas. Finding good ingredients for therest of it (like decent chiles, sauces, etc.) is a lot harder. I've unfortunately never taught myselfto make good enchilada sauces and mole poblano from scratch. So I ususally resort to "muling"back stuff from the states when I go down. (The requisite trip to Wal-Mart for Nido (also unobtainablehere) and Mexican Food fixings..)

My tortilla ranting was more directed at the total lack of being able to find decent ingredients or evena decent mexican restauraunt here. <img src="/forums/images/graemlins/wink.gif" alt="" />

Ok you guys.I was backpacking in Big Sur along the California coast. <img src="/forums/images/graemlins/smile.gif" alt="" /> I had been out for 10 days and was down to my packet of emergency instant mashed potatoes and instant gravy. <img src="/forums/images/graemlins/shocked.gif" alt="" />I had killed a rattlesnake that day on its 3 rd strike and I had hiked/climbed/descended ten miles cross country down a dangerous steep upper "carmel River" canyon. <img src="/forums/images/graemlins/crazy.gif" alt="" /> <img src="/forums/images/graemlins/tongue.gif" alt="" /> <img src="/forums/images/graemlins/frown.gif" alt="" /> <img src="/forums/images/graemlins/blush.gif" alt="" /> <img src="/forums/images/graemlins/grin.gif" alt="" />

I was sitting by a campfire making some tea [made of local herbs] when a skinny tired looking kid comes along and wants to camp with me because people told him there were feral pigs in the area. Anyway he was too exhausted to eat, BUTHE HAD A SKILLET, 2 AVOCADOES, A BLOCK OF CHEESE AND TORTILLAS. He was too tired to eat, so I ate ALL of his food and we hiked out the next day.

Oh - that night I was awakened to an animal crying right near me. In a flash I had my bowie knife and flashlight in hands. <img src="/forums/images/graemlins/shocked.gif" alt="" />A silver fox <img src="/forums/images/graemlins/grin.gif" alt="" />was standing 15 feet away in the light and watched me for a pregnant 5-30 seconds - who knows - time stood still. <img src="/forums/images/graemlins/grin.gif" alt="" />

Jim, after time continued on, did you kill and eat the 3-strikes-you're-out snake or Silver Fox along with the remainder of your tortillas? <img src="/forums/images/graemlins/wink.gif" alt="" /> I would love to hear the skinny kid's side of the story about the guy that ate all of his food while he slept. Brum

Yeah, let's get the skinny kid's side of the story <img src="/forums/images/graemlins/grin.gif" alt="" /> He's skinny fer a reason....he keeps giving away his food <img src="/forums/images/graemlins/smirk.gif" alt="" /> And the skillet, now that's a charmer in the bush <img src="/forums/images/graemlins/grin.gif" alt="" />

Out near Deming NM on the way to lordsburg there is a GREAT Tortillaria <img src="/forums/images/graemlins/ooo.gif" alt="" /> I used to stop at on my way home to Mesilla NM when I lived there...of course we had the best chilies there <img src="/forums/images/graemlins/smirk.gif" alt="" />

I just made some deer jerky from meat my bro gave me. My secrete weapon is Rudy's BBQ sauce. I am addicted to it ever since living in San Antonio. Now, I have to buy it online. You can also find many Rudy's in a lot of other Texas cities, not just SA. Here is there site to order online Rudy's Country Store .

Now, I usually mix a bunch of stuff. I also don't use any measuring, just pour in what I feel like. Here is a list of stuff I use. You can use it in any combination or exclude what you want.

Worcestershire sauceBBQ sauce (use a few different ones)smoke saucelemon or lime concentrateItalian salad dressingmustardsteak sauce7-up / sprite / etc.teriaki saucesoy saucebasilonionother spices that you have in your cupboard or find at the store (be creative)

if you like to clear your sinuses when you eat it (you like it HOT) try this:get a blender or food processorwithout cutting up first mix a couple of habanero peppers with a couple jalapeno peppers and maybe a few other types of peppers in the blender with a little water. Pour the liquid into your marinade. Good stuff. <img src="/forums/images/graemlins/grin.gif" alt="" /> <img src="/forums/images/graemlins/grin.gif" alt="" /> <img src="/forums/images/graemlins/shocked.gif" alt="" />

_________________________
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I found this recipe about 30 some odd years ago and I forget where (curse of living so long I guess). It was for venison (my favorite) but I have used on beef. I find if hunting was not so good, a cheap london broil works ok.

mix all the ingredients untill disolved, add meat, marinate over night in the refridgerator making sure that meat is submerged. Then dehydrate in dehydrator untill almost dry (too dry gets crunchy.too wet spoils too easy) You can use the oven on your stove on lowest setting but be sure to put foil on bottom of oven as it drips. After making, store in airtight containers and should last up to two years.I say should say mine never has (yum) This is probably close to your recipe but I think the Worcester sauce gives it a kick.